This morning’s basil harvest includes, Sweet, Purple Ruffles and an unknown miniature variety. After cleaning, this batch will be chopped and enough olive oil added to coat well. It will then go into the freezer for several future batches of pasta salad.
2 thoughts on “Basil”
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Dear Kerry,
You can take fresh basil leaves and put them in a freezer bag straight from the garden. Then when you need a leaf or two – just take the whole leaf out of the freezer and crush it right away. It looks dark, but the very fragrance and taste of the basil is much stronger than storing it in oil. Try it!
Pamela, thanks for the tip. I had tried this once but was turned off by the look and thought they had gone bad. I’ll have to try it again.